Name: Vanjaram Meen Varuval/Seer Fish Fry recipe by Prachi Pawar at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 5
Ingredients: Vanjaram Fish – 8-10 pieces; Turmeric powder- 2 tsp; Red chilli powder – 1 1/2 tbsp; Pepper powder – 1/2 tbsp; Coriander powder – 2 tsp; Jeera powder – 1 tbsp; Ginger garlic paste – 2 tsp; Curd – 1 tbsp; Lime juice – From 1 small lime; Rice flour – 1 tbsp; Corn flour – 1 tbsp; Salt –to taste; Oil – to pan fry approx 3 – 4 tbsp; Curry leaves – few; Sombu/saunf – 1 tsp

ABOUT Vanjaram Meen Varuval/Seer Fish Fry RECIPE

A must try for seafood lovers! A Super combo for sambar, rasam or even simple curd rice!

Ingredients Serving: 5

Vanjaram Fish – 8-10 pieces
Turmeric powder- 2 tsp
Red chilli powder – 1 1/2 tbsp
Pepper powder – 1/2 tbsp
Coriander powder – 2 tsp
Jeera powder – 1 tbsp
Ginger garlic paste – 2 tsp
Curd – 1 tbsp
Lime juice – From 1 small lime
Rice flour – 1 tbsp
Corn flour – 1 tbsp
Salt –to taste
Oil – to pan fry approx 3 – 4 tbsp
Curry leaves – few
Sombu/saunf – 1 tsp

Instructions

Thoroughly wash and clean the fish. Pat dry and set aside.
Take a wide flat plate and combine all the masala’s mentioned under ‘Ingredients’ and make a smooth paste.
Take one fish piece at a time and gently coat it with above made spice paste until well coated.
Take pan and add oil. To this add curry leaves and sauf/sombu. Fry till oil absorbs in all the flavours. By adding curry leaves and sauf to oil not only imparts taste to fish while frying, but also tackles the odd smell of fish getting frie
Fry fish pieces on medium flame by flipping over sides until it gets cooked and turns golden brown on both the sides. Repeat and complete frying all the fish pieces.
Drain on to kitchen absorbent and serve hot. This tastes yum when served with Meen Kuzhlambu or sambar or even with simple pepper rasam.

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